Homemade Veggie Burger With Tahini Mayonnaise This recipe is delicious and will become an economical, healthy staple in your home! The basic recipe follows but your favorite flavors and ingredients can be added for variation or to make it your own families favorite. I like green pepper, Watkins Meat Magic, mushrooms, barbecue sauce, basting a meatloaf formation of the mixture with olive oil in the last few minutes of baking. Egg substitute works very well making this fat free. The oil in the recipe is for frying patties and the basting I mentioned can be eliminated. ingredients 1/2 cup medium-grind bulgur 1 can (14.5 ounces) pinto beans, rinsed and drained 1/4 cup plain dried breadcrumbs 4 scallions, thinly sliced (I like substituting chopped onion) 1 large egg (or egg substitute) 1 large carrot, coarsely grated 1/4 teaspoon cayenne pepper 2 tablespoons tahini (sesame-seed paste) 3 tablespoons vegetable oil (try healthy and flavorful grape seed oil) 4 whole-wheat English muffins, toasted Tahini Mayonnaise Lettuce In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid. ( I do this the night before and set in the refrigerator, this seems to eliminate the pressing and draining step) Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg ...
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